Did you know that the pomegranate originated in Iran and has been cultivated for 5,000 years? In addition to its many health benefits, it has a prominent role in history and culture.
The size of an evening clutch and filled with 25 global Jewish appetizer recipes, Leah Koenig’s new book (the first of three) gives those small, pre-entrée bites the respect they deserve.
Middle of August already?! If you didn’t get to do as much traveling as you would have liked to this summer, all is not lost. Pull out some cookbooks and go armchair traveling!
How many ten-month-old babies do you know who have tried authentic croissants, hummus and tzatziki? Summer travels to France, Israel and Greece exposed little Malakai to all these and more.
Like many other Israelis relocating to America, my first concern was hummus. Then labneh, an Arab cheese made by straining the whey out of yogurt until it’s thick, creamy and slightly sour.
Mediterranean tartines (open-faced sandwiches) are ideal for the sweltering days of July and August. Here are three tried-and-tested recipes.
For their third cookbook (now available in the US), the Monday Morning Cooking Club found Jewish home cooks with great stories and delicious recipes—of course—all over the world.
Although its Jewish community is small (forget trying to find kosher food),Tokyo does have a few stellar spots for Jewish and Israeli food along with a Jewish Community Center with its own cookbook!
With the release of her new cookbook Farm to Table Asian Secrets—Vegan and Vegetarian Full-Flavored Recipes for Every Season, Pat gives some tips on cooking Asian food that’s kosher, too.
Zachary Engel, the chef de cuisine at Shaya in New Orleans, is the latest Jewish chef cooking Israeli food to win the prestigious James Beard Award, following mentors Michael Solomonov and Alon Shaya.